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Chocolate Terrine Cake with Rich Chocolate Ganache and Raspberries Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 7 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

This Chocolate Terrine Cake is a luxurious, multi-layered dessert combining a rich, smooth chocolate terrine with moist chocolate cake layers and a glossy chocolate ganache. The cake is elegantly assembled with slices of velvety chocolate terrine sandwiched between two layers of tender chocolate cake, then frosted with a luscious ganache. Ideal for special occasions or any time you want to impress with a decadent chocolate treat.

Ingredients

Scale

Chocolate Terrine

  • 1 pound (450g) bittersweet chocolate (70% cacao), finely chopped
  • 1 cup (2 sticks or 226g) unsalted butter, cut into cubes
  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar (divided: 1/2 cup and 1/2 cup)
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Cake Layers

  • 1 1/2 cups (192g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (360ml) buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

Chocolate Ganache

  • 1 cup (240ml) heavy cream
  • 12 ounces (340g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened

Garnishes (Optional)

  • Fresh raspberries
  • Chocolate shavings
  • Powdered sugar

Instructions

  1. Melt the Chocolate and Butter: In a heatproof bowl over simmering water (double boiler), combine the bittersweet chocolate and cubed butter. Stir until melted and smooth, then remove from heat and cool slightly.
  2. Separate the Eggs: Carefully separate the six eggs into yolks and whites, ensuring no yolk contaminates the whites to allow proper whipping.
  3. Whisk Egg Yolks and Sugar: Add half the sugar (1/2 cup or 100g) to the yolks. Whisk vigorously for 3-5 minutes until pale yellow and thickened.
  4. Incorporate Chocolate Mixture: Gradually whisk the slightly cooled chocolate mixture into the yolks, stirring constantly to avoid cooking the eggs.
  5. Add Cocoa Powder and Vanilla: Sift in cocoa powder and add vanilla extract; stir until smooth and uniform.
  6. Whip Egg Whites: Add a pinch of salt to egg whites and beat with an electric mixer until soft peaks form. Gradually add the remaining sugar (1/2 cup or 100g) and beat until stiff, glossy peaks form.
  7. Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully in two additions to keep mixture airy.
  8. Prepare Terrine Mold: Line a 9×5 inch loaf pan with plastic wrap, leaving an overhang for easy removal.
  9. Pour Mixture and Chill: Pour the terrine batter into the pan, smooth evenly, tap out air bubbles, cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
  10. Preheat Oven: Set oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line with parchment rounds.
  11. Whisk Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, whisking thoroughly.
  12. Combine Wet Ingredients: In another bowl, whisk sugar, vegetable oil, buttermilk, eggs, and vanilla extract until well mixed.
  13. Mix Wet and Dry: Gradually add wet ingredients to dry, mixing on low speed just until combined; avoid overmixing.
  14. Add Boiling Water: Slowly pour boiling water into batter and mix until smooth; the batter will be thin.
  15. Bake Cake Layers: Divide batter evenly between pans and bake 30-35 minutes until a skewer comes out clean.
  16. Cool and Level Cakes: Cool cakes in pans 10 minutes, then transfer to wire racks. Level tops with serrated knife if needed once fully cooled.
  17. Heat Heavy Cream: Warm heavy cream in a saucepan over medium heat just to simmer; do not boil.
  18. Make Ganache: Pour hot cream over chopped semi-sweet chocolate in a bowl; let sit 1 minute, then stir until smooth and glossy.
  19. Add Butter to Ganache: Stir in softened butter until fully melted and incorporated for richness and shine.
  20. Cool Ganache Slightly: Let ganache sit at room temperature for 15-20 minutes to thicken to a spreading consistency.
  21. Assemble Cake: Lift terrine from pan using plastic wrap, place on cutting board, and slice into 1/2-inch thick pieces (8-10 slices).
  22. Layer Cake: Place one chocolate cake layer on a serving plate. Spread a thick layer of ganache over it.
  23. Add Terrine Slices: Arrange terrine slices evenly over ganache, slightly overlapping them.
  24. Top with Second Cake Layer: Carefully position second cake layer on top of terrine slices.
  25. Frost Entire Cake: Use remaining ganache to frost cake completely, smoothing as preferred.
  26. Chill Cake (Optional): Refrigerate assembled cake for at least 30 minutes to firm the ganache if desired.
  27. Garnish Cake (Optional): Decorate with fresh raspberries, chocolate shavings, or powdered sugar as desired.
  28. Serve: Slice and enjoy this rich, layered chocolate delight.

Notes

  • Use high-quality chocolate (70% cacao) for the best flavor in the terrine.
  • Ensure egg whites are free of yolks and beat them properly for a light terrine texture.
  • Do not overbake the chocolate cake layers to keep them moist.
  • Allow ganache to thicken before frosting to prevent it from sliding off the cake.
  • The cake can be made a day ahead and stored in the refrigerator for improved flavor melding.
  • For easier slicing, dip knife in hot water and wipe dry between cuts.
  • All steps involving temperature-sensitive ingredients should be followed carefully to avoid curdling or deflating mixtures.

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Find it online: https://easycookingvibes.com/chocolate-terrine-cake-with-rich-chocolate-ganache-and-raspberries-recipe/